Cream Puffs filled with a delicate Zabaione Cream… it doesn’t get better than that!
For the Cream Puffs:
1 cup all-purpose flour – 4 ounces butter- 1 cup water – 4 large eggs – pinch of salt
For the Zabaione Cream:
10 egg yolks – 10 tablespoons sugar – 10 tablespoons sweet Marsala wine
Make the Zabaione Cream:
In a rounded bottom bowl add the egg yolks and the sugar. With a hand mixer, mix the two ingredients well until you have a smooth whitish cream.
Slowly add the Marsala wine and continue to mix.
Once the Marsala has been completely absorbed into the cream, put the bowl in a water bath and continue to mix for another 15-20 minutes.
At this point, the cream will have swollen, firmed up and look velvety.
Make sure the water never boils while you are mixing as you do not want lumps in the cream. Remove the cream from the water bath and let it cool.